1 med. head cauliflower, cut into flowerettes
2-3 stalks celery, cut into 1 inch pieces
1 med. onion, chopped
1 tsp. salt
Dash pepper
1 qt. chicken broth
1/2 tsp. Worcestershire sauce
1 c. light cream or milk

Combine first six ingredients in a large pot and cook over medium heat until cauliflower is tender, about 40 minutes. Puree in blender (a small amount at a time). Return to pot. Add cream and Worcestershire sauce. Cook until steamy hot. You may sprinkle with nutmeg.